Tradie Philly Cheese Steak
Prep: 10 minutes | Cook: 10 minutes | Total: 20 minutes
Ingredients:
1 Scotch Fillet Steak
1/2 Onion, Finely Sliced
1/2 Green Capsicum, Finely Sliced
1 Jalapeno (Optional)
6 Slices Gouda (Traditionally Provolone)
2 White Rolls
Garlic Aioli
Salt & Pepper
Olive oil
Special Equipment
Sharp Knife
Large spatular
METHOD:
Step 1
First up, place the steak into the freezer until it begins to firm up, around 30-45 minutes. Dont let the steak completely freeze.
Remove from the freezer, and using a sharp knife, cut the steaks into strips as thinly as possible.
Step 2
Heat up the flat top bbq or skillet nice and hot and add a little oil. Add the sliced onions and capsicum (jalapeños if using), and sauté until they begin to soften.
Step 3
Remove the veg from the grill and set aside. Add a little more oil if needed, then add the sliced steak to the grill. Spread the beef evenly over the grill, then leave untouched for a minute or two. Season the steak with salt and pepper then flip. Return the veg to the meat and combine.
Step 4
Slice the buns in half leaving a hinge then place over the grill to warm. Form two seperate piles of the steak and veg mix then place three slices of cheese on each. Leaving to melt.
Step 5
Spread the garlic aioli onto each side of the buns, then using a spatula, pick the cheesesteak filling up and quickly pile into the rolls. Very naughty but meh, treat yourself.
Top Tips:
- Firming the steaks up in the freezer will make it much easier to slice into thin strips.
- Don’t season the meat until you're about to flip for the first time. The salt will pull moisture from the meat
and cause it to stew and become over cooked.